The stuffed eggplant – an optimal variant of a dinner. As a stuffing meat, cheeses, vegetables, mushrooms and other products can be used. To make this dish brighter, don't feel sorry for some spices and seasonings. Add ginger, rosemary and other spices. It is possible to stuff not only crude eggplants, but also baked to semi-readiness. This dish is cooked both in an oven, and in the multicooker.
To prepare the eggplants stuffed with mushrooms for you the following ingredients will be required: - eggplants – 2 pieces;
- champignons – 200 g; - sweet paprika – 2 pieces;
- tomatoes – 2 pieces; - onions – 1 piece; - garlic – 3 cloves; - parsley greens; - salt, pepper – to taste.
Wash up eggplants and cut them on two half lengthways. Cut out by means of a sharp knife from each half pulp. Lay out the turned-out court shoes on a baking tray, salt and oil vegetable from the inside. Bake eggplants within ten minutes at a temperature of 220 wasps. Small cut onions. Cut paprika in small cubes. Wash up champignons and dry. Slice mushrooms. Cut pulp of eggplants into cubes. Small chop the washed-up parsley greens. Crush garlic through a press. Put a frying pan on fire, pour in vegetable oil. When the frying pan gets warm, lay out onions and fry it within two-three minutes. Lay out pepper and fry three more minutes. Add eggplants. Constantly stirring slowly, continue to fry vegetables until ready an eggplant. Add salt, pepper, garlic, greens and the grated tomatoes. In three minutes you can remove a frying pan from fire. Separately fry mushrooms within ten minutes. Connect mushrooms to vegetables and mix. Take out a baking tray from an oven. Stuff court shoes of their eggplants with the prepared stuffing.
To add I observe taste and aroma, over a stuffing it is possible to strew eggplants with pounded walnuts.
Bake the stuffed eggplants within ten minutes at a temperature of 200 wasps. Before giving strew a dish with greens. For preparation the eggplant, stuffed with meat, will be required to you: - eggplants – 3 pieces; - forcemeat – 400 g; - onion – 1 piece; - tomato – 1 piece; - garlic – 1 clove; - fennel and parsley – on 2-3 branches; - a hard cheese – 200 g; - mayonnaise; - vegetable oil; - salt, fresh ground black pepper.
That this dish turned out more tasty, use the mixed forcemeat from pork and beef.
Cut lengthways on two half the washed-up eggplants. Cut out pulp from the turned-out halves. At the same time walls of an eggplant have to be not thicker than one centimeter. Salt halves an eggplant and leave for fifteen-twenty minutes. During this time cut the cut-out pulp in small cubes, also add salt and let's infuse. Merge the emitted liquid from an eggplant and rinse with water. An eggplant lay out the dried court shoes on a baking tray. By means of a brush cover them with oil and remove to be baked for fifteen minutes. From tomato remove a thin skin and cut it in cubes. Small chop onions. Crush garlic. Wash up greens, dry and small cut. Warm a frying pan, pour in oil and lay out pulp of eggplants. Fry eggplants to softness. Then lay out them in a bowl. In a frying pan to a spasseruyta onions and garlic, lay out them to eggplants. Fry on average fire forcemeat until ready. Then add eggplants with onions, greens and tomatoes. Salt, pepper and mix a stuffing. Fill court shoes of eggplants with a stuffing, grease with mayonnaise and strew with a grated cheese. Bake eggplants within forty minutes at a temperature of 180 wasps.